Craft Beer Glossary: Terms Every Beer Lover Should Know

Craft beer culture is rich with its own terminology that can sometimes be confusing, especially for newcomers. To help you better understand the world of craft beer, here’s a comprehensive glossary of essential terms that every beer lover should know. This guide is designed to boost your knowledge and enhance your beer-drinking experience.

ABV (Alcohol by Volume)

• Definition: The standard measure of how much alcohol is present in a beverage. ABV is expressed as a percentage that indicates how much alcohol is in a given volume of liquid.
• Example: An IPA with a 6.5% ABV means 6.5% of the beer’s volume is alcohol.

IBU (International Bitterness Units)

• Definition: A scale used to measure the bitterness of beer, which comes from hops. The higher the IBU number, the more bitter the beer.
• Example: A typical American lager may have an IBU of 10, while a highly hopped IPA could have an IBU of 70-100.

Malt

• Definition: Malt is the grain, usually barley, that has been soaked, germinated, and dried for brewing. It provides the sugars needed for fermentation and contributes to the beer’s flavor, color, and body.
• Example: Dark beers like stouts use roasted malts, giving them coffee and chocolate flavors.

Hops

• Definition: Hops are the flowers (seed cones) used in brewing to add bitterness, aroma, and flavor to beer. Hops also act as a natural preservative.
• Example: Hops in an IPA contribute to its characteristic piney, citrusy, or floral aromas.

Lager

• Definition: A type of beer that is fermented and conditioned at lower temperatures using bottom-fermenting yeast. Lagers are generally lighter and crisper than ales.
• Example: Pilsner is a well-known style of lager, known for its light, crisp taste and golden color.

Ale

• Definition: A type of beer brewed using top-fermenting yeast at warmer temperatures. Ales tend to have more fruity and complex flavors compared to lagers.
• Example: Pale ales, IPAs, and stouts are all types of ales.

Yeast

• Definition: A microorganism that converts the sugars in malt into alcohol and carbon dioxide during fermentation. Yeast strains can also add distinct flavors to the beer.
• Example: Belgian ales are known for their yeast strains that impart fruity and spicy flavors.

Dry-Hopping

• Definition: The process of adding hops to beer after the boiling stage, usually during fermentation. This technique is used to enhance aroma without increasing bitterness.
• Example: Many IPAs are dry-hopped to give them strong floral, citrus, or piney aromas.

Adjuncts

• Definition: Ingredients used in brewing that are not part of the traditional malt, hops, yeast, and water. Adjuncts can include things like rice, corn, fruit, spices, and honey.
• Example: Wheat beers may include adjuncts like orange peel and coriander for additional flavor.

Imperial

• Definition: A term used to describe beers that have a higher-than-average ABV, usually over 7%. Originally used to describe strong stouts shipped to the Russian Imperial Court, the term is now used for many high-alcohol beer styles.
• Example: An Imperial IPA often has an ABV between 8-12%, giving it a stronger flavor and higher alcohol content.

Session Beer

• Definition: A beer with a lower ABV, typically between 3-5%, designed for extended drinking sessions without overwhelming the drinker with alcohol content.
• Example: Session IPAs offer the hop-forward flavors of traditional IPAs but with a lower alcohol content, making them more drinkable.

Body

• Definition: The texture or mouthfeel of a beer, often described as light, medium, or full-bodied. A beer's body is influenced by its malt content and the level of carbonation.
• Example: A light beer, like a pilsner, will have a lighter body, while a stout may have a full body, feeling heavier on the palate.

Fermentation

• Definition: The chemical process by which yeast converts sugars from malt into alcohol and carbon dioxide. Fermentation also produces other compounds that contribute to the flavor of the beer.
• Example: Primary fermentation usually lasts 1-2 weeks, after which the beer may undergo secondary fermentation for conditioning.

Nitro Beer

• Definition: Beer that is carbonated with nitrogen gas instead of the usual carbon dioxide. Nitro beers tend to have a creamy, smooth mouthfeel and a cascading foam.
• Example: Guinness is a famous example of a nitro beer, known for its thick, creamy head.

Sour Beer

• Definition: A style of beer intentionally brewed to have tart or sour flavors. Sour beers often use wild yeast strains or bacteria to achieve this unique taste.
• Example: Lambic and Gose are common types of sour beers, known for their tangy and sometimes fruity flavors.

Barrel-Aging

• Definition: The process of aging beer in barrels, often previously used for whiskey, wine, or other spirits. Barrel-aging can add complex flavors like vanilla, oak, or even bourbon to the beer.
• Example: Many stouts and strong ales are barrel-aged for months to develop depth and character.

Growler

• Definition: A glass, ceramic, or stainless steel jug used to transport draft beer. Growlers are commonly sold at breweries and can be filled and refilled with fresh beer to go.
• Example: Many craft breweries offer growler fills, allowing customers to take fresh beer home.

Crowler

• Definition: A large can, usually 32 ounces, that is filled with draft beer and sealed on the spot at the brewery. Like growlers, crowlers are meant for taking fresh beer home but offer the added benefit of being sealed for longer freshness.
• Example: Crowlers are popular for preserving the flavor and carbonation of beer for a longer time than a growler.

Foeder

• Definition: A large wooden barrel used to ferment and age beer, typically for sour or wild ales. Foeders are larger than standard barrels and often impart woody, earthy flavors over time.
• Example: Some breweries use foeders to age their sour beers for extended periods, resulting in complex, tart flavors.

Kettle Souring

• Definition: A brewing technique used to make sour beer by souring the wort in the kettle before boiling. This method allows for a more controlled souring process compared to traditional wild fermentation.
• Example: Berliner Weisse and Gose beers often use the kettle souring technique for a tart, refreshing taste.

This glossary provides a solid foundation for understanding craft beer terminology, enhancing both your knowledge and appreciation of the brewing process. Incorporating these terms into your blog can also help improve your SEO by targeting beer-related keywords that craft beer enthusiasts frequently search for.